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master's thesis
Sladoled dodane nutritivne vrijednosti
Zagreb: University of Zagreb, Faculty of Agriculture, 2020. urn:nbn:hr:204:073886
Horvatinović, Barbara
University of Zagreb
Faculty of Agriculture
Dairy Science

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Horvatinović, B. (2020). Sladoled dodane nutritivne vrijednosti (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:073886

Horvatinović, Barbara. "Sladoled dodane nutritivne vrijednosti." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:073886

Horvatinović, Barbara. "Sladoled dodane nutritivne vrijednosti." Master's thesis, University of Zagreb, Faculty of Agriculture, 2020. https://urn.nsk.hr/urn:nbn:hr:204:073886

Horvatinović, B. (2020). 'Sladoled dodane nutritivne vrijednosti', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:073886

Horvatinović B. Sladoled dodane nutritivne vrijednosti [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2020 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:204:073886

B. Horvatinović, "Sladoled dodane nutritivne vrijednosti", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:204:073886

Metadata
TitleSladoled dodane nutritivne vrijednosti
Title (english)Nutritional value-added ice cream
AuthorBarbara Horvatinović
MentorMilna Tudor Kalit (mentor)
Committee memberMilna Tudor Kalit (predsjednik povjerenstva)
Committee memberSamir Kalit (član povjerenstva)
Committee memberNataša Mikulec (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Dairy Science)
Zagreb
Defense date and country2020-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
U današnje vrijeme je sveprisutan trend konzumacije namirnica koje imaju pozitivan učinak na zdravlje potrošača. Sladoled, kao jedna od najpopularnijih namirnica među mlađom, ali i starijom populacijom može biti idealan medij za unos visoko vrijednih hranjivih tvari u organizam. Postoje brojna istraživanja dodatka raznih nutrijenata u sladoled s ciljem postizanja dodane nutritivne vrijednosti proizvoda te njihovog utjecaja na svojstva navedene namirnice. Najpoznatiji je sladoled sa smanjenim udjelom mliječne masti, gdje se ona zamjenjuje različitim tvarima, kao npr. proteinima, prebioticima itd.. Također, u sladoled se u posljednje vrijeme sve više dodaju probiotici, prebiotici i simbiotici koji imaju povoljan utjecaj na mikrobiotu gastrointestinalnog sustava čovjeka. Osim navedenih vrsta, postoje i sladoledi s dodatkom proteina sirutke ili soje, sladoled sa smanjenim udjelom šećera te sladoledi proizvedeni od drugih vrsta mlijeka, kao što su kozje i ovčje. Izrazito je važan utjecaj dodataka na senzorska svojstva, prihvatljivost od strane potrošača te prihvatljivost njihove cijene, što predstavlja izazov u proizvodnji sladoleda dodane nutritivne vrijednosti.
Abstract (english)
Today there is a widespread trend in consumption of food that have a positive effect on consumers health. Ice cream as one of the most popular foodstuff among young and older population could be an ideal medium for the introduction of the highly valuable nutrients into the organism. There are many research of the effect of addition various nutrients on the properties of ice cream where the main goal is to get product that has added nutritional value. The most known is low-fat ice cream, where milk fat can be replaced with the addition of proteins, prebiotics etc.. Probiotics, prebiotics and synbiotics have recently become very popular supplements in ice cream manufacture because they have a beneficial effect on the microbiota of gastrointestinal system. There is also whey protein ice cream and soy protein ice cream, low-sugar ice cream and ice cream made of different types of milk, such as goat's and sheep's milk. The impact of those nutrients on sensory properties, consumer acceptance and price are extremly important in these types of ice cream and the addition of those nutrients presents challenge in value-added ice cream production.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:073886
Study programmeTitle: Production and Processing of Milk
Study programme type: university
Study level: graduate
Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2020-09-29 10:14:24